Ingredients
16 Oreo cookies1/4 cup butter, melted1 package (8 ounces) cream cheese, softened3/4 cup Nutella1/2 cup confectioners’ sugar1 teaspoon vanilla extract1 cup heavy whipping creamTOPPING:1/4 cup heavy whipping cream1 tablespoon light corn syrup2 teaspoons butter1/8 teaspoon salt2 ounces semisweet chocolate, finely chopped2 tablespoons chopped hazelnuts, toasted
Preparation
Preheat oven to 350°. Pulse cookies in a food processor until ground. Add butter; pulse until blended. Press mixture onto bottom and up sides of a greased 9-in. pie plate. Bake 15 minutes. Cool completely on a wire rack.
Beat cream cheese, Nutella, confectioners’ sugar and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Add to crust; refrigerate 30 minutes.
In a small saucepan, bring cream, corn syrup, butter and salt to a boil over medium heat. Remove from heat; add chocolate; let stand 5 minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with hazelnuts. Refrigerate 1 hour.
